Dragon Fruit Layer Cake
Turn your dessert table into a tropical dream with this stunning Dragon Fruit Layer Cake! Made with fresh pink dragon fruit, this vibrant fruit layer cake is as beautiful as it is delicious. The soft, tender layers are infused with a subtle tropical flavor and frosted with creamy perfection—making it the ultimate dragon fruit dessert for birthdays, brunches, or any festive occasion. Whether you’re looking to wow your guests or just add a splash of color to your baking, this cake is guaranteed to impress!
Ingredients
For the Cake:
- 2 cups all-purpose flour – Sifted for a smooth texture.
- 1 ½ tsp baking powder – Ensures the cake rises evenly.
- ½ tsp baking soda – Balances acidity for a tender crumb.
- 1 cup granulated sugar – Just enough sweetness.
- 2 large eggs – Room temperature for better mixing.
- ½ cup unsalted butter softened – Adds richness and moisture.
- 1 tsp vanilla extract – Enhances the natural fruit flavor.
- ¾ cup pink dragon fruit purée – The tropical star of the show.
- ½ cup milk – Keeps the batter smooth and the cake tender.
For the Frosting:
- 1 cup unsalted butter softened – Creamy and rich base.
- 3 cups powdered sugar – For that classic sweet smooth texture.
- 2 tbsp dragon fruit purée – Adds both flavor and that signature pink hue.
- ½ tsp vanilla extract – A touch of warmth.
- 1 –2 tbsp heavy cream optional – For a perfectly spreadable consistency.
For Decoration:
- Fresh dragon fruit slices
- Strawberries or raspberries
- Edible flowers
- Sprinkle of dragon fruit seeds optional
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar until fluffy (2–3 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time. Stir in the vanilla extract.
- Add the Dragon Fruit and Milk: Mix in the dragon fruit purée. Alternate adding the dry ingredients and milk, starting and ending with the flour mix.
- Bake the Cakes: Divide the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, then dragon fruit purée, vanilla, and cream (if needed) until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of frosting, then top with the second cake. Frost the top and sides evenly.
- Decorate: Top with fresh fruit, edible flowers, and dragon fruit seeds for a beautiful finish.
Notes
- Go fresh: Use fresh dragon fruit for the brightest color and cleanest flavor.
- Color boost? A tiny drop of natural pink food coloring can enhance paleness.
- Avoid overmixing: Mix just until combined to keep the cake light.
- Cool completely: Always frost cakes when fully cooled to avoid a melty mess.
- Make it your own: Try pairing with a coconut or lime frosting for extra island vibes.